10 Protein-Packed Bagel Recipes

Last updated on May 25th, 2025

Listen up, carb lovers who aren’t willing to sacrifice those gains! These 10 protein bagel recipes deliver on both flavor and macros. Your boring breakfast routine is about to get a serious upgrade.

Table of Contents

• 1. The OG Protein Bagel
• 2. Cinnamon Raisin Protein Bomb
• 3. Savory Herb & Cheese Power Bagels
• 4. Pumpkin Protein Bagels
• 5. Blueberry Protein Bagels
• 6. Everything But The Kitchen Sink Protein Bagels
• 7. Chocolate Chip Protein Bagels
• 8. Jalapeño Cheddar Protein Bagels
• 9. Greek Yogurt Protein Bagels (No Yeast Quick Version)
• 10. Sourdough Protein Discard Bagels
• Storage Your Protein Bagel Collection
• Bagel Bonanza

1. The OG Protein Bagel

Makes 6 bagels | 15g protein per bagel

Ingredients

• 2 cups vital wheat gluten
• 1 cup white whole wheat flour
• 2 scoops (60g) unflavored whey protein powder
• 2 tsp instant yeast
• 1½ tsp salt
• 1 tbsp honey
• 1 cup warm water (plus 2 tbsp if needed)
• 1 egg white (for washing)
• Optional toppings: everything bagel seasoning, sesame seeds, poppy seeds

How to Make

1. In a large bowl, whisk together the vital wheat gluten, flour, protein powder, yeast, and salt.
2. Mix honey with warm water, then slowly add to dry ingredients while mixing until a slightly sticky dough forms.
3. Knead that dough like it owes you money (about 8-10 minutes) until it’s smooth and elastic.
4. Cover and let rise in a warm spot for 45 minutes.
5. Preheat oven to 375°F and bring a large pot of water to a boil with 1 tbsp baking soda.
6. Divide dough into 6 equal pieces, roll each into a ball, then poke your thumb through the center and stretch to form the bagel shape.
7. Boil each bagel for 1 minute per side.
8. Transfer to a parchment-lined baking sheet, brush with egg white, and sprinkle with toppings.
9. Bake for 20-22 minutes until golden brown.
10. Let cool for at least 15 minutes before slicing and storing in an airtight container.

Pro tip: These freeze beautifully! Slice before freezing for easy toasting.

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2. Cinnamon Raisin Protein Bomb

Warning: your kitchen will smell like heaven, and your neighbors might “coincidentally” drop by.

Makes 6 bagels | 14g protein per bagel

Ingredients

• 2 cups vital wheat gluten
• 1 cup white whole wheat flour
• 2 scoops (60g) unflavored whey protein powder
• 2 tsp instant yeast
• 1½ tsp salt
• 2 tbsp ground cinnamon
• 3 tbsp coconut sugar or brown sugar substitute
• 1 tbsp honey
• 1 cup warm water (plus 2 tbsp if needed)
• ½ tsp vanilla extract
• ⅔ cup raisins, soaked in hot water for 10 minutes and drained
• 1 egg white (for washing)

How to Make

1. In a large bowl, whisk together the vital wheat gluten, flour, protein powder, yeast, salt, cinnamon, and coconut sugar.
2. Mix honey with warm water and vanilla extract, then slowly add to dry ingredients while mixing until a slightly sticky dough forms.
3. Fold in the plumped raisins.
4. Knead the dough for 8-10 minutes until smooth and elastic.
5. Cover and let rise in a warm spot for 45 minutes.
6. Preheat oven to 375°F and bring a large pot of water to a boil with 1 tbsp baking soda.
7. Divide dough into 6 equal pieces, roll each into a ball, then poke your thumb through the center and stretch to form the bagel shape.
8. Boil each bagel for 1 minute per side.
9. Transfer to a parchment-lined baking sheet, brush with egg white, and sprinkle with a little extra cinnamon sugar if desired.
10. Bake for 20-22 minutes until golden brown.
11. Let cool for at least 15 minutes before slicing and storing in an airtight container.

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3. Savory Herb & Cheese Power Bagels

Makes 6 bagels | 16g protein per bagel

Ingredients

• 2 cups vital wheat gluten
• 1 cup white whole wheat flour
• 2 scoops (60g) unflavored whey protein powder
• 2 tsp instant yeast
• 1½ tsp salt
• 2 tbsp dried Italian herbs
• 1 tsp garlic powder
• 1 tbsp honey
• 1 cup warm water (plus 2 tbsp if needed)
• ½ cup shredded reduced-fat sharp cheddar
• ¼ cup grated parmesan cheese
• 1 tbsp nutritional yeast
• 1 egg white (for washing)

How to Make

1. In a large bowl, whisk together the vital wheat gluten, flour, protein powder, yeast, salt, dried Italian herbs, garlic powder, and nutritional yeast.
2. Mix honey with warm water, then slowly add to dry ingredients while mixing until a slightly sticky dough forms.
3. Fold in the shredded cheddar and parmesan cheese after initial mixing.
4. Knead the dough for 8-10 minutes until smooth and elastic.
5. Cover and let rise in a warm spot for 45 minutes.
6. Preheat oven to 375°F and bring a large pot of water to a boil with 1 tbsp baking soda.
7. Divide dough into 6 equal pieces, roll each into a ball, then poke your thumb through the center and stretch to form the bagel shape.
8. Boil each bagel for 1 minute per side.
9. Transfer to a parchment-lined baking sheet, brush with egg white, and sprinkle with a bit more parmesan for that Instagram-worthy cheese pull.
10. Bake for 20-22 minutes until golden brown.
11. Let cool for at least 15 minutes before slicing and storing in an airtight container.

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4. Pumpkin Protein Bagels

Makes a 6 bagels | 13g protein per bagel

Ingredients

• 1¾ cups vital wheat gluten
• ¾ cup white whole wheat flour
• 2 scoops (60g) vanilla protein powder
• 2 tsp pumpkin pie spice
• 1½ tsp instant yeast
• 1 tsp salt
• ¾ cup pure pumpkin puree
• 2 tbsp maple syrup
• ½ cup warm water
• 1 egg white for washing
• Optional: cinnamon sugar topping

How to Make

1. Mix dry ingredients in a large bowl.
2. Combine pumpkin, maple syrup, and warm water, then add to dry ingredients.
3. Follow steps 3-10 from the base recipe.
4. If using cinnamon sugar topping, mix 2 tbsp coconut sugar with 1 tsp cinnamon and sprinkle on egg-washed bagels before baking.

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5. Blueberry Protein Bagels

Makes 6 bagels | 14g protein per bagel

Ingredients

• 2 cups vital wheat gluten
• 1 cup white whole wheat flour
• 2 scoops (60g) unflavored whey protein powder
• 2 tsp instant yeast
• 1½ tsp salt
• Zest of 1 lemon
• 1 tbsp honey
• 1 cup warm water (plus 2 tbsp if needed)
• ½ tsp almond extract
• 1 cup freeze-dried blueberries (important: fresh will make your dough too wet!)
• 1 egg white (for washing)
• Optional: 2 tbsp honey Greek yogurt to serve

Instructions

1. In a large bowl, whisk together the vital wheat gluten, flour, protein powder, yeast, salt, and lemon zest.
2. Crush half the freeze-dried blueberries into powder and add to the dry ingredients (hello, natural purple color!).
3. Mix honey with warm water and almond extract, then slowly add to dry ingredients while mixing until a slightly sticky dough forms.
4. Fold in the remaining whole freeze-dried blueberries just before finishing the kneading process.
5. Knead the dough for 8-10 minutes until smooth and elastic.
6. Cover and let rise in a warm spot for 45 minutes.
7. Preheat oven to 375°F and bring a large pot of water to a boil with 1 tbsp baking soda.
8. Divide dough into 6 equal pieces, roll each into a ball, then poke your thumb through the center and stretch to form the bagel shape.
9. Boil each bagel for 1 minute per side.
10. Transfer to a parchment-lined baking sheet, brush with egg white, and sprinkle with a little extra crushed blueberry if desired.
11. Bake for 20-22 minutes until golden brown.
12. Let cool for at least 15 minutes before slicing and storing in an airtight container.

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6. Everything But The Kitchen Sink Protein Bagels

Makes 6 bagels | 16g protein per bagel

Ingredients

• 2 cups vital wheat gluten
• 1 cup white whole wheat flour
• 2 scoops (60g) unflavored whey protein powder
• 2 tsp instant yeast
• 1½ tsp salt
• 3 tbsp everything bagel seasoning (in the dough)
• 2 tbsp nutritional yeast
• 1 tbsp onion powder
• 1 tbsp garlic powder
• 1 tbsp honey
• 1 cup warm water (plus 2 tbsp if needed)
• 1 egg white (for washing)
• Extra everything bagel seasoning for topping

Instructions

1. In a large bowl, whisk together the vital wheat gluten, flour, protein powder, yeast, salt, everything bagel seasoning, nutritional yeast, onion powder, and garlic powder.
2. Mix honey with warm water, then slowly add to dry ingredients while mixing until a slightly sticky dough forms.
3. Knead the dough for 8-10 minutes until smooth and elastic.
4. Cover and let rise in a warm spot for 45 minutes.
5. Preheat oven to 375°F and bring a large pot of water to a boil with 1 tbsp baking soda.
6. Divide dough into 6 equal pieces, roll each into a ball, then poke your thumb through the center and stretch to form the bagel shape.
7. Boil each bagel for 1 minute per side.
8. Transfer to a parchment-lined baking sheet, brush with egg white, and be extremely generous with the everything seasoning on top. These bagels don’t understand subtlety, and neither should you.
9. Bake for 20-22 minutes until golden brown.
10. Let cool for at least 15 minutes before slicing and storing in an airtight container.

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7. Chocolate Chip Protein Bagels

They’ll be more like chocolate chip bread rings, but who’s complaining?

Makes 6 bagels | 14g protein per bagel

Ingredients

• 2 cups vital wheat gluten
• 1 cup white whole wheat flour
• 2 scoops (60g) chocolate protein powder
• 2 tsp instant yeast
• 1½ tsp salt
• 2 tbsp unsweetened cocoa powder
• 1 tsp espresso powder (optional, intensifies chocolate flavor)
• 1 tbsp honey
• 1 cup warm water (plus 2 tbsp if needed)
• ½ tsp vanilla extract
• ½ cup sugar-free chocolate chips
• 1 egg white (for washing)

How to Make

1. In a large bowl, whisk together the vital wheat gluten, flour, chocolate protein powder, yeast, salt, cocoa powder, and espresso powder.
2. Mix honey with warm water and vanilla extract, then slowly add to dry ingredients while mixing until a slightly sticky dough forms.
3. Fold in chocolate chips after initial mixing.
4. Knead the dough for 8-10 minutes until smooth and elastic.
5. Cover and let rise in a warm spot for 45 minutes.
6. Preheat oven to 375°F.
7. Divide dough into 6 equal pieces, roll each into a ball, then poke your thumb through the center and stretch to form the bagel shape.
8. Skip the boiling step (I know, bagel purists are screaming).
9. Transfer to a parchment-lined baking sheet and brush with egg white.
10. Bake for 20-22 minutes until firm.
11. Let cool for at least 15 minutes before slicing and storing in an airtight container.

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8. Jalapeño Cheddar Protein Bagels

These bagels have a kick that’ll wake you up faster than your morning coffee.

Makes 6 bagels | 16g protein per bagel

Ingredients

• 2 cups vital wheat gluten
• 1 cup white whole wheat flour
• 2 scoops (60g) unflavored whey protein powder
• 2 tsp instant yeast
• 1½ tsp salt
• 1 tsp smoked paprika
• 1 tsp onion powder
• 1 tbsp honey
• 1 cup warm water (plus 2 tbsp if needed)
• 3-4 jalapeños, seeds removed and finely diced (adjust based on heat preference)
• ¾ cup reduced-fat sharp cheddar, shredded
• 1 egg white (for washing)

How to Make

1. In a large bowl, whisk together the vital wheat gluten, flour, protein powder, yeast, salt, smoked paprika, and onion powder.
2. Mix honey with warm water, then slowly add to dry ingredients while mixing until a slightly sticky dough forms.
3. After initial mixing, fold in the diced jalapeños and shredded cheddar.
4. Knead the dough for 8-10 minutes until smooth and elastic.
5. Cover and let rise in a warm spot for 45 minutes.
6. Preheat oven to 375°F and bring a large pot of water to a boil with 1 tbsp baking soda.
7. Divide dough into 6 equal pieces, roll each into a ball, then poke your thumb through the center and stretch to form the bagel shape.
8. Boil each bagel for 1 minute per side.
9. Transfer to a parchment-lined baking sheet, brush with egg white, and sprinkle with a little extra shredded cheese if desired.
10. Bake for 20-22 minutes until golden brown.
11. Let cool for at least 15 minutes before slicing and storing in an airtight container.

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9. Greek Yogurt Protein Bagels (No Yeast Quick Version)

These are perfect for “I need a protein bagel NOW and don’t have time for yeast to do its thing” emergencies.

Makes 4 bagels | 12g protein per bagel

Ingredients

• 1 cup white whole wheat flour
• 1 scoop (30g) unflavored protein powder
• 2 tsp baking powder
• ¾ tsp salt
• 1 cup non-fat Greek yogurt (strain if very watery)
• 1 egg white, divided (half in dough, half for washing)
• Optional toppings of choice

Instructions

1. Preheat oven to 375°F.
2. Mix dry ingredients in a bowl.
3. Add Greek yogurt and half the egg white, mixing until a dough forms.
4. Turn onto a floured surface and knead briefly until smooth.
5. Divide into 4 equal pieces, form into bagel shapes.
6. Brush with remaining egg white and add toppings.
7. Bake for 22-25 minutes until golden.

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10. Sourdough Protein Discard Bagels

The tanginess of the sourdough with the protein boost is chef’s kiss. Worth the extra time!

Makes 6 bagels | 14g protein per bagel

Ingredients

• 1 cup sourdough starter discard
• 1½ cups vital wheat gluten
• ½ cup white whole wheat flour
• 2 scoops (60g) unflavored protein powder
• 1 tsp salt
• 1 tbsp honey
• ½ cup warm water
• 1 egg white for washing
• Toppings of choice

Instructions

1. Mix discard, honey, and warm water.
2. In a separate bowl, combine vital wheat gluten, flour, protein powder, and salt.
3. Add wet ingredients to dry and mix until a dough forms.
4. Knead for 8-10 minutes until smooth and elastic.
5. Let rise in a warm place for 3-4 hours (these need longer because we’re not using additional yeast).
6. Follow steps 5-10 from the base recipe.

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Storage Your Protein Bagel Collection

• Fresh: 2-3 days in an airtight container at room temperature
• Extended: Up to a week in the refrigerator (toast before eating)
• Long-term: Slice and freeze for up to 3 months

Bagel Bonanza

Will these bagels have the exact same pillowy texture as your corner deli’s carb-loaded masterpieces? Not quite. They’re denser, chewier, and unapologetically protein-packed. But they’re also not going to send you into a mid-morning food coma or leave you hungry an hour later.

But what they lack in puffiness, they make up for in keeping your macros on track while satisfying those bagel cravings.

These protein bagels are your new morning heroes.